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Omega-3 deterioration rates and fatty acid profiles of selected freshwater and marine fishes kept at defferent storage temperatures

Shelf-age of fish is determined from the time it was kept in storage until its ready to be used or consumed by human.

Main Author:	Zamzila Erdawati Zainol
Language:	English
Published:	Terengganu: Universiti Malaysia Terengganu, 2014.
Subjects:	Omega-3 fatty acids

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